Edamame Miso Soup

Now that it is fall and getting super cold in the midwest, I am super excited to make more use of my crock pot!I actually made this recipe  a while back and never posted it because I didn’t feel like I got any good photos of it (when do I really though?). I am a pretty amateur photographer and just use my cracked iPhone, so I guess you can’t really expect much there- ha. BUT- lots of people have been requesting this recipe! It is mighty delicious- so even though the photos may be less than stellar, I am still going to share it!

Almost all of the meals that I make can be prepped in less than 30 minutes. This one was no different. All you need to do is chop a bunch of vegetables and add the rest of the ingredients to a crock pot and let the soup cook for a few hours. When the soup is ready all I did was boil some water to cook some edamame noodles and added those in. Simple, quick, delicious & of course always gluten free & vegan

Here’s what you will need:

4 large carrots

8.00 oz(s), Baby Bella Mushroom, 1oz.
1.00 green bell pepper
1.00 large, Onions, raw
1.00 tsp(s), Spices, ginger, ground
0.50 tbsp(s), Ginger root – Raw
2.00 tsp(s), Spices – Turmeric, ground
1.00 tbsp(s), Spices, garlic powder
1.00 tsp(s), Spices, pepper, black
0.50 tsp(s), Ground Cumin
1.50 cup(s), Select Edamame Shelled Soybeans
8.00 oz, Organic Edamame Spaghetti
4.00 cup, Miso Broth



Chop the onion and bell pepper and add them to the crock pot. Then slice the carrots into thin slices and add those in as well. Measure out 1.5 cups of frozen, shelled edamame and toss that into the crock pot along with 8 oz of bella mushrooms. Add 4 cups of miso broth into the crock pot along with all of the spices. Cook it on low for about 4-6 hours. When you are ready to eat, cook up some edamame noodles & enjoy!

I did not make the edamame noodles all at once since I am only cooking for one. I made the edamame noodles fresh each time that I was eating the soup and added them in. You can adjust this recipe according to how many people that you are cooking for. This soup made about 4 servings for me. The soup can be stored in the fridge for about 1 week or in the freezer for about 2 months.

I have included the nutrition facts below. This soup is super high in protein – 37 grams to be exact, high in fiber, and low in fat! This soup contains more fiber in one serving that most people eat all day (apparently the average is only 12 grams :0 ).

Soups are perfect for people looking to lose weight because they are very filling due to their high water content and are low in calories. This soup also has anti-inflammatory properties from the ginger and turmeric. I will definitely be making this recipe again in the future and hopefully can snap some better photos.


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 356
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 882 mg 37 %
Potassium 378 mg 11 %
Total Carbohydrate 39 g 13 %
Dietary Fiber 17 g 67 %
Sugars 11 g
Protein 37 g 74 %
Vitamin A 5 %
Vitamin C 16 %
Calcium 15 %
Iron 51 %

What is your favorite kind of soup??? What is your favorite crockpot recipe? let me know in the comments because I am searching for new crock-pot recipes to try !

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